Prophet Salad

Mix 1 bag of mixed greens,
1 Cup sugared cashews
1 bunch of green onions chopped
3/4 Cup crumbled bleu cheese
2 Cups cooked, cubed chicken
1 avocado peeled and chopped
1 can mandarin oranges
1/3 cup craisins

Top with dressing
1/4 Cup oil
1 TBS chopped parsley
1 TBS sugar
2 TBS vinegar
salt and pepper to taste
This recipe is from Amy Gray - they served it at our 2007 Arcadia Stake Women's Conference.

Relief Society Chicken Casserole

2 whole chickens (I just used chicken breasts)
1 pint sour cream
2 cans cream of chicken soup
1 cup milk
Stew chicken; remove bones and cut up meat. Put in 9 x 13 pan. Combine soup, milk and sour cream and pour over chicken.
DRESSING:
1 7-oz pkg dressing mix
1/3 Cup butter
1/4 Cup chopped onion
1/2 Cup celery chopped
salt and pepper to taste
Mix all ingredients together and put on top of chicken mixture. Cover with foil and refrigerate overnight. Bake next day at 350 for 1 hour.
Thanks Diane's Dishes for the beautiful picture.

Stuffed French Toast

Ingredients
12 slices of sturdy bread
2 8-oz pkgs. cream cheese
12 eggs
2 cups milk
3/4 Cup maple syrup
1 tsp cinnamon (optional)
1 tsp nutmeg (optional)

Cut the crust off 12 slices of sturdy bread. Slice into 1" squares. Place half into an ungreased 9 x 13 pan. Cube 2 8-oz packages of cream cheese into 1/2 pieces. Place on top of bread layer in dish. Place remaining bread over top of cream cheese.
Beat 12 eggs, add 2 cups of milk, 3/4 cup of maple syrup and 1/2 tsp each of cinnamon and nutmeg. Pour over bread mixture. Optional - sprinkle with remaining cinnamon and nutmeg. Cover with plastic wrap and refrigerate overnight.

Bake at 375 for 45 minutes. (60 minutes in glass dish) or until done; check that the center is not watery or jiggly. May serve with syrup and powdered sugar.
This recipe is courtesy of Marcie Hoopes and when I made it I divided it into two pans and put Pam on the bottom - it did a lot better.

Turtle Cake

1 box German Chocolate cake mix
1 14 oz bag caramels
1/2 Cup evaporated milk
3/4 cup butter
2 Cups chopped walnuts/pecans
1 cup miniature chocolate chips
Prepare cake mix using package directions.
Pour half of the batter into a greased 9 x 13 baking dish. Bake at 350 for 20 minutes. Melt caramels with evaporated milk and butter in a sauce pan over low heat, stirring constantly. Pour over cake. Sprinkle with 1 cup nuts and 1 cup chocolate chips. Pour remaining batter over filling. Sprinkle with remaining 1 cup nuts. Bake at 350 for an additional 25-30 minutes.

Earthquake Cake

1 cup coconut
1 cup chopped nuts
1 box chocolate cake mix
1 8oz package cream cheese, softened
1/2 cup butter (1 stick) softened
1 teaspoon vanilla
2 cups powdered sugar
3/4 cup chocolate chips

Grease a 9-by-13-inch pan. Sprinkle nuts and coconut on bottom of pan. Mix cake mix as directed on box. Pour over nuts and coconut.

In a separate mixing bowl, beat together the cream cheese, butter, sugar and vanilla with a hand mixer on low to medium-low until well blended (add the sugar about a half cup at a time to prevent a powder explosion). This mixture will look like thick cheesecake batter.

Drop by spoonfuls over the chocolate cake batter, leaving at least a one-inch margin around the sides of the pan (this prevents the cheesecake from bubbling over).

Weave a butter knife in an s-pattern through the batter to create a swirl, but be sure to not disturb the nuts and coconut — keep the knife very shallow. Sprinkle with the chocolate chips.

Bake at 350 degrees for 50 minutes.

Broccoli Salad

1 head (2-3 Cups) Broccoli - bite size
1 pound bacon crisply cooked, drained and chopped
8 oz of dates chopped
2/3 cups salted cocktail peanuts
SAUCE
1 Cup real Mayonnaise
1/3 Cup sugar
2 TBS vinegar
Assemble salad ingredients. Mix sauce and dress salad.
This is Ginger Daines recipe - knowing that alone makes it a winner. The tastes combine to be delicious.

Layered Ice Cream Cake

15 Oreos
1 TBS milk
8-9 ice cream sandwiches
1 pint mint chocolate chip ice cream
1 pint vanilla frozen yogurt (I have used vanilla ice cream)
1 pint strawberry ice cream or frozen yogurt
1 container (8 oz) frozen whipped topping thawed
DIRECTIONS
1. Coat bottom and side of a 9-inch round springform pan with nonstick cooking spray. Line side with waxed paper using spray to help adhere to pan. Trim paper to height of pan.
2. Finely crush 12 of the cookies in a food processor. Add milk; pulse just until mixture holds together. Set aside.
3. Unwrap 4 ice cream sandwiches. Working quickly, cut each in quarters. Stack strips of sandwiches on end, packing them snugly together, around waxed-paper-lined pan. Repeat with remaining sandwiches to form a stand-up edge. Spoon cookie crumbs into center of pan; press firmly over bottom. Freeze 1 hour.
4. Remove all 3 flavors of ice cream or frozen yogurt from freezer and let soften for 15 minutes at room temperature. Transfer mint ice cream to a small bowl and stir until good but firm spreading consistency. Repeat with vanilla and strawberry. Remove pan from freezer. Spread mint ice cream on bottom, then top with vanilla and strawberry, spreading all layers level. Top with thawed whipped topping swirling top decoratively. Crush remaining 3 sandwich cookies and sprinkle over cake. Return to freezer; freeze overnight.
5. To serve, remove side of pan, then waxed paper. Cut into wedges.